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Friday Feast: Christmas Cheese Ball

December 11, 2009

It was around this time almost five years ago that I discovered the Christmas Cheese ball recipe that I have used religiously for every fun festive occasion since. Sadly, I have no pictures of this wonderful creation, but trust me when I say that this is the most delicious, easy and irresistable appetizer I make.

Christmas Cheese Ball

Preparation Time: 20 minutes (depending on your pecans!)

Cook (Cooling) Time: 2 hours or overnight

Cleanup Time: 5 minutes


2 packages of cream cheese (I use Philadelphia Cream Cheese, and you are NOT allowed to use low-fat…. the texture just isn’t right otherwise.)

1 tablespoon, chopped green onions

2 cups of chopped pecans

1 small can of crushed pineapple

pinch of salt

wax paper

  • In the beginning, I knead the packages of cream cheese (while they are still in the wrappers) to make them soft. Plop them in a bowl, and add one cup of pecans, the green onions, salt, and the crushed pineapple without the juice (although, reserve the juice for later).
  • Stir the mixture together and use only some of the pineapple juice to loosen the cream cheese.
  • Lay down some wax paper and pour the remaining cup of pecans onto the paper.
  • By hand (take off your rings, ladies), grab the cream cheese mixture and mold it into a ball (this is quite messy).
  • As gently as you can, roll the ball over the sheet of pecans to make a nice top layer of pecans. (I usually end up covering it as much as I can, then placing the ball on the serving plate, and then putting a lot of the pecans on their by hand.)
  • Cool the cheese ball in the refrigerator overnight (best method), or, if you’re strapped for time, throw it in the freezer for 2 hours.

Enjoy! It’s wonderful with any cracker or apples. The mixture of sweet and salty is a great flavor combination. Don’t be surprised if your guests get full on this before the meal even starts!

Tip: if you have two parties where you’ll serve the cheese ball, I recommend halving the finished ball. The recipe can feed many!

2 Comments leave one →
  1. December 13, 2009 9:33 pm

    Dear Kate,

    Looks great! I was thinking of trying out this recipe this week but need some additional info. I have two parties this week: one on Wed night and one over lunch on Friday. If I make the cheese ball Tuesday night, and half it, will the second half still be good for the Friday party? Is it possible to make two smaller balls by halving the recipe in order to delay the making of the second half, or would the balls then be too small?


  2. December 13, 2009 9:53 pm

    Charlotte! Excellent questions…

    The great thing about this recipe is that it stays good for a long time. In our family, we’ve been known to break out the cheese ball early in the holidays and munch on it throughout the week, reshaping it as needed. So, I think you’d be quite safe to make it all Tuesday night to have on Wednesday and Friday.

    As for how much, I think the whole cheese ball recipe would feed 20 hungry people (as an appetizer). You can definitely half it before you put the outside pecans on it. To be safe, I would make 1 and a 1/2 of the recipe and then split it that way, depending on how many folks you have.

    Let me know how it goes! Again, I love this recipe. Perhaps too much.

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